• Messy Vegan Baker

Day 7: Vegan Hot Chocolate Cookies

Updated: Dec 14, 2020

This cookie is a fun play on one of the most popular Christmasy drinks! I love this fun take on double chocolate chip cookies. They’re full of chocolate flavor, with fluffy marshmallows. This recipe is from Mark Bittman’s How to Bake Everything.









Ingredients:


2 c flour

1 tsp salt*

3/4 tsp baking soda**

1 tsp instant espresso powder (optional)

1 c vegan butter or coconut oil, softened to room temperature

3/4 c granulated sugar

3/4 c brown sugar

2tbsp ground flaxseed

6 tbsp Luke warm water

1 oz unsweetened chocolate***

1 oz semi-sweet chocolate

1 tsp vanilla extract

Vegan friendly chocolate chips

Vegan friendly mini marshmallows

*If you have it, you can also use 1 1/2 tsp chocolate salt

**If you want cakier cookies, replace the baking soda with 2 tsp baking powder

You will also need to add 3/4 c flour

***If you don’t have any, you can mix 3 tbsp of coco powder with 1 tbsp of canola oil

Directions:


Mix the ground flaxseed and water in a bowl and set aside to let it gel

Melt the semi sweet and non sweetened chocolate (or make the non-sweetened chocolate)

In a stand mixer or bowl, start to cream the vegan butter

Once the vegan butter starts to break apart/look creamier, add the granulated and brown sugar and mix until light and smooth

Add in the flaxseed egg, and mix on medium speed until it becomes a nice homogenous mixture

Add in the vanilla extract and melted chocolates and mix again until well incorporated

Stop the mixer, and add in the dry ingredients, flour, salt, baking soda or powder, and instant espresso powder(if using) and mix until just incorporated

Add in the chocolate chips and marshmallows (to your hearts content) and mix until just combined

Place in a bowl, or keep it in the bowl it’s in, cover with plastic wrap, and place in the fridge for at least 30 minutes or up to overnight

Heat the oven to 350 degrees F if you are making cakier cookies, or 375 degrees F if you want fudgier cookies

Scoop the cookies into tablespoon size on an uncreased baking sheet

For cakey cookies, bake the batter for 12 - 14 minutes

For fudgey cookies, bake the batter for 8 - 10 minutes

Let them cool, and enjoy!

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